Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       active dry yeast
   1      cup           warm water (110 f)
     1/3  cup           honey
   2      tablespoons   margarine
   1      teaspoon      salt
     1/2  cup           nonfat dry milk
   1      cup           canned pumpkin
   1 1/2  tablespoons   pumpkin spice -- about
                        or
   1 1/2  teaspoons     cinnamon
     3/4  teaspoon      cloves
     3/4  teaspoon      nutmeg
     3/4  teaspoon      ginger
   2 1/2  cups          to 3 cups all purpose flour
   1 1/2  cups          to 2 cups whole wheat flour
                        nonstick vegetable spray

Preparation:

1. In a large bowl or food processor, dissolve yeast in water. Add honey, margarine, salt, dry milk, pumpkin, spices. Beat well to blend, then gradually beat in about 4 cups of the combined flours to make a stiff dough. 2. Turn dough out onto a floured board and knead until smooth about 15 to 20 min, adding flour as needed to prevent sticking. 3. Turn dough over in a bowl coated with nonstick spray, cover and let rise in a warm place until doubled (1 1/2 - 2 hours) Punch down dough, knead briefly on a lightly floured board to release air. 4. Divide dough into 24 equal pieces. Shape each into a smooth ball and place balls in 2 greased 9-inch round baking pans coated with nonstick spray. Cover and let rise until almost double. 5. Bake in a preheated 375 F oven for 25 minutes or until browned. Cool on racks.